CHICKEN CON BROCCOLI
2 boneless, skinless chicken breasts
1 teaspoon Italian Seasoning
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon red pepper flakes
1/4 cup flour
3 Tablespoons olive oil
4 oz dry Italian Orecchiette noodles (or medium shells, or whatever you’ve got)
2 tablespoons of fresh, minced garlic
1 pint of heavy cream
1 tablespoon corn starch
1 chicken bouillon cube
1 teaspoon Italian seasoning
salt/pepper to taste
1 1/2 cups broccoli florets
grated Parmesan cheese for topping
Cut each chicken breast in half, and pound them thin. Sprinkle each side with Italian seasoning, garlic powder, salt, pepper, and red pepper flakes, and then sprinkle with flour.
In a large pan, heat the olive oil. Cook the chicken for a few minutes on each side until lightly browned and the juices run clear. Remove from the pan and set aside.
Cook the pasta in a large pot of salted water until just al dente. Drain and set aside.
Make a rue out of the cornstarch and a few tablespoons of the heavy cream. Using the same pan with the bits of chicken and seasoning from the chicken, add the rue and the remaining cream to the pan. Season with chicken bouillon, Italian seasoning, salt and pepper. Cook for a few minutes until it thickens to an alfredo-like consistency.
Add broccoli and pasta and cook for a few minutes more until the broccoli and pasta are cooked perfectly. Top with chicken, sprinkle with Parmesan, and serve. Enjoy!